Low Sodium Cranberry Ginger Infused Water
Staying hydrated gets a serious upgrade when your water looks this pretty and tastes this bright. Fresh cranberries, ginger, cucumber, and mint come together in a pitcher that practically begs to be set out at a dinner party or sipped slowly on a slow afternoon. The trick of lightly crushing the cranberries before adding them is a small step that makes a big difference — it coaxes out that gorgeous blush color and tart flavor without turning everything cloudy. Thin slices of ginger add a gentle warmth that plays beautifully against the cool cucumber and herby mint. Because everything here is whole, fresh, and naturally flavorful, there's absolutely no need for added salt or any packaged flavoring shortcuts. A small drizzle of maple syrup is entirely optional, giving you control over just how sweet you want things. Let it chill, pour it over ice, and you've got a drink that feels genuinely special with zero effort.
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Learn more →Ingredients
4 servings
- 2 quarts cold filtered water
- ½ cup fresh cranberries, lightly crushed
- 1 oz fresh ginger (about a 2-inch piece), peeled and thinly sliced
- ½ medium cucumber, thinly sliced
- ¼ cup fresh mint leaves, lightly torn
- 1 tbsp maple syrup (optional)
Instructions
- 1
Place the cranberries on a cutting board and press down firmly with the flat side of a knife or the back of a wooden spoon to lightly crush each one — just enough to split the skin and release the juice without fully mashing them.
- 2
Add the crushed cranberries, sliced ginger, cucumber slices, and torn mint leaves to a large pitcher. Drizzle in the maple syrup, if using.
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